Clean and trim the beef kidneys by rinsing them under cold water. Use a sharp knife to remove the fat and membrane carefully. Soak the kidneys in milk or a milk-water mix for 30 minutes to 1 hour to remove any bitterness.

In a skillet, melt butter over medium heat. Add chopped aromatic vegetables (onions, garlic, carrots, celery) and sauté until softened.

Once the vegetables are tender, add the beef kidneys to the pan. Brown them on all sides for about 4-5 minutes. This step helps develop flavor and texture.

Pour in 1 cup of beef broth or water to deglaze the pan. Scrape up any brown bits for added flavor. Add the tomatoes and bring the mixture to a simmer. Let it cook for 30-40 minutes, allowing the sauce to thicken and the kidneys to become tender.

Stir in the heavy cream and season with salt, pepper, and fresh herbs. Simmer for another 10 minutes until the sauce reaches a creamy consistency.

Serve the French Rognon hot, garnished with fresh herbs and paired with roasted vegetables or sautéed potatoes.

Always choose fresh, high-quality beef kidneys for the best flavor and texture.

Be careful not to overcook the kidneys; they should be tender but not rubbery.

For extra depth of flavor, try adding a teaspoon of Dijon mustard or a splash of apple cider vinegar during the deglazing step.

If the sauce thickens too much during cooking, add a splash of broth to loosen it up